Lisas Pineapple Upside Down Cake

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Lisas Pineapple Upside Down Cake Ingredients

1 c Packed brown sugar	1/2 c Ground pecans
1 cn Ring pineapple; 20 oz.	2/3 c Butter
1 cn Crushed pineapple; 20 oz.	1 Boxed yellow cake mix
10 Maraschino cherries

Instructions for Lisas Pineapple Upside Down Cake

Melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350 for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. i add a little cinnamon to my whipped cream if the mood hits me. If it looks like its browning too much, lower temp to 325. Using dark or glass pans can vary baking times as well. Recipe by: Lisa Lepsy Original Posted to MC-Recipe Digest V1 #730 by Babygoil@aol.com on Aug 9, 1997

Main Ingredient: CakeCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Brown Sugar

Butter

Cherries

Pecan

Pineapple

Cakes Apple Butter

for flavor and categorization

Pineapple upside down cake is a familiar Easter dessert from my childhood. I searched on BigOven for a recipe that was closest to what my mother used to make and wasn't disappointed. It's very important to turn this onto a serving dish ASAP.